Black bean and corn Buddha bowl

Packed full of colour and fresh flavour, Buddha Bowls are filling, nutritious and quick to prepare.


1 x 400 g can Rhodes Quality Whole Kernel Corn, drained
1 x 400 g can Rhodes Quality Black Beans, drained and rinsed
1 red onion
2 whole tomatoes
Salt and freshly cracked black pepper
30 ml (2 Tbsp.) chopped coriander leaves
500 ml (2 cups) cooked brown rice
1 avocado, peeled and chopped
375 ml (1 cups) grated cheddar cheese
3 spring onions, chopped

To serve:
Fresh coriander leaves, croutons and herb salad dressing


Finely chop the red onion and the tomatoes and mix.

Season with salt and pepper and stir in 30 ml (2 Tbsp.) coriander and set aside.

Create 4 Buddha Bowls by dividing the rice between four bowls.

Add equal amounts of the Rhodes Quality Kernel Corn and Rhodes Quality Black Beans to each bowl.

Divide the tomato salsa, chopped avocado between the bowls.

Add the cheese.

Sprinkle the bowls with the spring onions, coriander leaves and croutons.

Serve with the herb salad dressing.